Clementine drizzle loaf recipe

Clementine drizzle loaf

  • serves 8
  • Easy

Check out this clementine drizzle loaf, a festive take on the classic lemon drizzle cake. This light loaf recipe is super simple to bake and it's an easy crowd pleaser



  • unsalted butter 200g, softened
  • golden caster sugar 150g
  • orange 1, zested
  • clementines 6, 3 zested and 6 juiced
  • eggs 3, beaten
  • plain flour 200g
  • baking powder 2 level tsp
  • ground almonds 50g
  • milk 2 tbsp
  • icing sugar 3 tbsp


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4.

  • Step 2

    Line the base and ends of a 900g/2lb loaf tin with a strip of baking paper.

  • Step 3

    Cream the butter and caster sugar with an electric whisk until pale and fluffy, then add the orange and clementine zests. Gradually add the beaten eggs, mixing well between each addition. Fold in the flour and baking powder with the ground almonds. Add the milk and juice from 2 clementines and mix until smooth.

  • Step 4

    Spoon the mixture into the tin and bake for 1 hour 10 minutes or until golden brown and a skewer pushed into the middle of the cake comes out clean. Cool in the tin for 5 minutes.

  • Step 5

    Meanwhile, mix the remaining clementine juice with the icing sugar. Slowly spoon over the top of the warm cake. Leave in the tin until completely cold, then pull out and cut into slices.

We have plenty of loaf cake recipes here, bake one this weekend...

banana and passionfruit loaf

Nutritional Information

  • Kcals 458
  • Fat 26.2g
  • Saturates 14g
  • Carbs 47.8g
  • Sugars 28.1g
  • Fibre 1g
  • Protein 7.1g
  • Salt 0.3g